Who doesn’t like pan-fried pork chops?  Unless you’re a vegetarian, that is. Back on the block in Spanish Harlem, pork chops were a very common staple. Why? At the time they were cheap, and easy to prepare. The recipe today follows that vein. It harks back to what we had in olden days. And normally the chops were served with rice. This time around we had them with potatoes. These can be boiled or baked, your choice. The sauce rendered by the pork chops makes a great glaze for the potatoes. Nothing else is needed. So, bring the lowly pork chop to prominence with this dish.  You won’t be disappointed. In fact, you’ll love the suckers.

In the old days, we would cook the chops for about 40 minutes. That is no longer the case. You do not want the chops to be overcooked and rubbery. For this recipe, cooking time is about 18-20 minutes. If you’re still not sure, just use a meat thermometer. The meat should register 140 to 145 degrees F. As for preference, in this dish we recommend boneless pork chops. You can use bone-in, if desired, but it may take maybe about 5 minutes more to cook. Again, just use a meat thermometer to be sure.

Also, some folks like to add 2 Tablespoons wine at the last minute over high heat. Supposedly, it adds a richer flavor. The wine used is open to question. It could be a red wine, sweet or dry, or white wine, again sweet or dry. This is an individual option left up to the cook. Your choice. You’re the boss.

CHULETAS FRITO
(Fried Pork Chops)

Ingredients:

4 boneless pork chops cut about 1-inch thick, about 10 ounces each
Salt and ground black pepper to taste
¼ teaspoon garlic powder
¼ teaspoon oregano
¼ teaspoon marjoram
1 small to medium onion, peeled and slice into thin rounds
½ stick butter, cut into small pieces
3 tablespoons olive oil
¼ teaspoon cumin (cumino, in Spanish)

Instructions:

  1. Rinse pork chops under cold running water and pat dry with paper towels.
  2. Place the pork chops on a large plate. Prick the chops all over with a fork, about 1/8 inch deep. Flip the pork chops and repeat pricking the other side.
  3. Rub each chop thoroughly with the pepper, salt, garlic, oregano, and marjoram.
  4. Place chops in a heavy skillet or frying pan (we prefer cast-iron) and brown over moderate heat on both sides, about 4 minutes per side, until deep golden brown.
  5. Add onion, cover and cook about 5 minutes.
  6. Add butter, olive oil, and cumin. Cover and cook about 5-7 minutes (or until chops reach 140-to-145-degrees F).
    Yield: 4 servings.

 

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